Description
These Vegan Chickpea Muffins are a nutritious and delicious plant-based treat perfect for breakfast or snack time. Made with wholesome ingredients like chickpeas, banana, and whole wheat flour, they offer a soft, moist texture and a subtle sweetness from maple syrup. Optional vegan white chocolate chips or walnuts add extra flavor and crunch.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium ripe banana
- ½ cup maple syrup (or agave nectar)
- ¼ cup unsweetened almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted (or neutral oil like canola)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oat flour (or blended rolled oats)
- ½ cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Optional Mix-ins
- ¼ cup vegan white chocolate chips or chopped walnuts
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- Blend the wet ingredients: In a food processor or high-speed blender, combine the chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy with no visible chunks.
- Mix the dry ingredients: In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Combine the mixtures: Pour the blended chickpea mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the muffins soft.
- Add optional mix-ins: If using vegan white chocolate chips or chopped walnuts, fold them into the batter until evenly distributed.
- Fill the muffin tin: Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each one about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Cool before serving: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before eating or storing.
Notes
- You can substitute maple syrup for agave nectar based on preference or availability.
- If you don’t have oat flour, simply blend rolled oats until fine to make your own.
- Make sure not to overmix the batter; this keeps the muffins tender and soft.
- For a nut-free version, omit the walnuts and use only vegan white chocolate chips or leave mix-ins out entirely.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
